Thursday, January 12, 2012


1/2 cup butter, softened
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp baking powder
2 large eggs, room temperature
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder

Preheat oven to 350 degrees.
Line an 8 x 8-inch baking pan with foil allowing the foil extend over the pan on two sides (for lifting out later).  Grease the foil in the pan.

In medium mixing bowl with electric mixer at medium speed beat the butter, sugar, vanilla, and baking powder until fluffy.  Beat in the eggs until blended.  Lower mixer speed to low and beat in the flour and cocoa.  Spread mixture into the prepared pan.

Bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack.

While brownies cool, make the following FUDGE SAUCE:
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 cup half and half cream
1/4 cup light corn syrup
3 tbsp butter, cut up into pieces
2 tsp vanilla extract
dash of salt

In a saucepan whisk the cocoa powder and sugar together to blend.  Stir in the half and half, corn syrup, butter, vanilla, and salt.  Bring to a boil, whisking occasionally until smooth.

2 pints vanilla ice cream
whipped cream
maraschino cherries with stems still attached

To assemble the sundaes: Lift brownies out of the pan and cut into 9 squares.  Place each square in a dessert dish with a side.  Top with a scoop of ice cream, hot fudge sauce, whipped cream, and a cherry.    

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